Coq au vin blanc Recipe

serves:

Skill:

Nutrition per portion

Triple tested: We’ve given this make-ahead dish a summery lift using white wine instead of the classic red. Brought to you by Essentials magazine

Ingredients

2tbsp olive oil

6 chicken legs, seasoned

18 small shallots, peeled and root trimmed (approx 275g)

250g small chestnut mushrooms

200g smoked bacon lardons

2tbsp plain flour

3 garlic cloves, sliced

200ml chicken stock

350ml white wine (Riesling or Sauvignon blanc)

3 bay leaves

8 thyme sprigs

4tbsp crème fraîche

Juice of 1⁄2 lemon

Method

Heat a large casserole, add the oil and fry the chicken until golden; remove and set aside. Add the shallots, mushrooms and lardons, and fry for 5 mins or until golden. Stir in flour and garlic, cook for 1-2 mins, then gradually stir in chicken stock and wine, and bring to the boil.

Add the bay leaves and thyme, return the chicken to the pan and simmer for 25-30 mins until cooked through.